Baked Chicken and Dressing Recipe

This Baked Chicken and Dressing Recipe is a crispy and savory recipe, which features ground chicken and crunchy cabbage. It’s better than takeout, ready in about 40 minutes.

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Baked Chicken and Dressing Recipe Ingredients

• 1 lb ground chicken
• 2 tsp minced garlic
• 1 tsp minced ginger
• Salt & pepper to taste
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 green onion, thinly sliced
• 14 egg roll wrappers
• 2 tbsp all-purpose flour
• 1 tbsp water
• 3 cups vegetable oil (for frying)

How To Make Baked Chicken and Dressing Recipe

1. Heat your oil: Pour the vegetable oil into a deep pan or Dutch oven. Heat it to 190°C (375°F). You can test the temperature by tossing in a scrap of wrapper; if it sizzles aggressively (“like it’s telling secrets”), the oil is ready.
2. Cook the filling: In a large skillet over medium-high heat, cook the ground chicken with the minced garlic and ginger. Break the meat up as it cooks. Season generously with salt and pepper. Toss in the shredded cabbage, carrots, and scallions. Cook for about 5 minutes until the vegetables are wilted but not mushy. Crucial Step: Let the filling cool down completely. If you wrap hot filling, the wrappers will tear and become soggy.
3. Make your paste: In a small bowl, mix the flour and water together. You want a thick and sticky paste, which will act as the glue to seal the wrappers.
4. Wrap the rolls: Place an egg roll wrapper on a clean surface shaped like a diamond (one point facing you). Place about ¼ cup of the cooled filling in the center. Fold the bottom corner up over the filling, fold the sides in tightly, and roll it up tight-ish like a burrito. Dab a little flour paste on the top corner to seal it shut.
5. Fry time: Carefully lower the rolls into the hot oil. Don’t crowd the pan; cook 2–3 at a time max to maintain the oil temperature. Fry until golden brown on all sides, flipping as needed.
6. Drain and serve: Remove the rolls and drain them on a wire rack or paper towels. Serve hot with your favorite dipping sauces like chili garlic sauce or soy sauce.

Recipe Tips

• Cooling is Key: Do not skip the cooling step for the filling. Hot steam inside the wrapper will cause it to burst open in the hot oil, creating a mess. Spread the filling out on a baking sheet to cool it down faster.
• Oil Temperature: If the oil is too cool, the wrappers will absorb the grease and become oily. If it’s too hot, the outside will burn before the inside is hot. A thermometer is your best friend here (aim for 375°F).
• Don’t Overfill: It’s tempting to stuff them full, but overfilled rolls are hard to seal and likely to leak. Stick to 1/4 cup of filling.
• Keep Wrappers Moist: Egg roll wrappers dry out very quickly. Keep the stack covered with a damp paper towel while you work on rolling one at a time.
• The “Baked” Misnomer: Despite the provided title, this recipe uses a classic deep-fry method for the best crunch. If you must bake them, brush them generously with oil and bake at 400°F for 15-20 minutes, flipping halfway, though they won’t be quite as crispy.

What To Serve With Baked Chicken and Dressing Recipe

These crispy rolls are perfect appetizers or can be part of a larger meal.

• Sweet Chili Sauce or Duck Sauce
• Hot Mustard
• Fried Rice or Lo Mein
• Egg Drop Soup

How To Store Baked Chicken and Dressing Recipe

• Refrigerate: Store leftover rolls in an airtight container lined with paper towels in the refrigerator for up to 3 days.
• Reheat: To restore the crunch, reheat them in an air fryer at 350°F for 3-5 minutes or in a toaster oven. Do not microwave, or they will become soft and chewy.
• Freeze: You can freeze the uncooked (rolled) egg rolls. Flash freeze them on a baking sheet, then bag them. You can fry them directly from frozen, just add a minute or two to the cooking time.

Baked Chicken and Dressing Recipe Nutrition Facts

• Calories: 280
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 45mg
• Sodium: 420mg
• Total Carbohydrates: 22g
• Dietary Fiber: 2g
• Sugar: 2g
• Protein: 16g

Nutrition information is estimated per roll.

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